Ever have one of those days where life is spinning out of control and what seemed solid under your feet has turned to jello? I had one this week.

I was too distracted to concentrate on writing and I needed to do something to help me feel like I had a little control over some part of my life. So, baking seemed like the perfect fit. And chocolate is my go-to comfort food. You too? Thought so.

I was looking for something utterly decadent to satisfy my chocolate craving but not so achingly sweet to cause a sugar high guaranteed to make me crash and burn. And it had to be quick & easy to make.

And gluten free.

And healthy. I know, too much to ask right?

I’d pinned this recipe awhile ago from Health-Bent.com and was just waiting to try it. I fussed with it a little by increasing the coconut sugar and chocolate chips a bit. I needed CHOCOLATE!! And I needed it FAST!

I have to tell you, these brownies more than satisfied my craving and helped me find peace in the crazy. And they’re Paleo and literally, from gathering your ingredients to eating a warm brownie out of the pan, they take less than an hour!

They’re delicious warm or cold right out of the fridge, perfectly fudgy, deeply chocolatey and relatively healthy. You won’t get that nasty sugar crash after indulging and in my book that’s a huge plus.

If you’re gonna stress-eat and you need chocolate, try these gluten free brownies. They will satisfy every craving!

Batter poured in the pan, ready to pop in the oven.

Done! Rich, chocolatey, fudgey and gluten free!

I mean, seriously, does it get any better than this?

Gluten Free Paleo Fudgy Brownies

• 1 cup Almond Butter
• ½ can Organic Coconut Milk,
• 2 large, organic eggs
• 2 teaspoons vanilla extract
• ¼ teaspoon salt
• ⅓ cup Organic Cocoa Powder
• ⅓ cup Organic Coconut Palm Sugar
• ⅓-½ cup chocolate chips
• ⅓ cup chopped nuts (optional)

1. Preheat oven to 350
2. Grease an 8×8 baking dish.
3. Whisk together the almond butter, coconut milk, eggs, vanilla and salt.
4. Add the cocoa powder, coconut sugar and chocolate chips. Mix together well.
5. Scrape batter into the baking dish, scatter nuts on top.
6. Bake for 18-23 minutes or till just cooked through. Don’t over cook or they’ll be dry. A knife inserted in the center should just come out clean.
7. Remove from oven and let cool. Cut into 12 or 16 bars.

Kate’s tips

• If you don’t have coconut milk, use heavy cream.
• You can use any kind of nut butter for these. Justin’s Chocolate Hazelnut butter would turn these into Nutella brownies and take them completely over the top. In a good way. 🙂
• I forgot to add the nuts when I made these. I love nutty brownies but my husband doesn’t so it worked out just fine!
• The higher percentage of cocoa in your chocolate chips the better, up to 70%. I used semisweet because it’s what I had on hand and I think it made them a little sweeter. Which I didn’t mind one bit!
• Serve these plain with a big glass of ice cold milk or with vanilla ice cream and strawberries. Or homemade whipped cream. and fresh berries.
• Kids will adore these! They’re a perfect after school snack or to pop in a lunchbox for a special treat!

What’s your go-to comfort snack?